This quickly prepared Minestrone Soup is satisfying and delicious. The long storing ingredients and no-fuss preparation make this soup a kitchen gem.

3 to 5 ounces small pasta shells
1 tablespoon extra virgin olive oil
2 teaspoons oregano
1 teaspoon basil
1 can green beans
1 can Veg-All® mixed vegetables
1 can great northern beans
1 can cut stewed tomatoes, Italian style
1 can chicken stock
4 ounces tomato sauce

Cook pasta to al dente, according to directions. Drain and rinse with cold water to halt cooking.

While pasta is cooking, place olive oil, oregano and basil in a pot on medium-low heat. Stir to blend. When the herbs are warmed, add drained green beans. Increase the heat to medium-high. Open but don’t drain the remaining cans. Add all to the pot. Reduce heat to simmer for 10 minutes, stirring occasionally. Add pasta and simmer until warmed through. Season with salt and pepper to taste.

Tip: you want to hand crush (or feel through already crushed) tomatoes before adding to any dish. Many pieces can be the top of the tomato which often has a tough spot where the stem was once joined. You want to pinch the soft flesh into your meal and discard the tough part. This step will help ensure that the “mouth feel” of every bite is most pleasant.

Yield: 6 – 8 servings.

(Alternate & misspellings for search purposes: recipies, recepy, recipes, recepe, recipy, recipet, reicpe, recepey, minastron, minastrone, minnastrone, minstrone, minsron, ministronie, ministrone, soupe, sopa, supe, soop, oup)

© 2011 I Love You Recipes Suffusion theme by Sayontan Sinha